Rocket Bean UAE

Owners: Andrade family

Taste Notes: White Chocolate Chip and Macadamia Nut Cookies, Dark Chocolate-Hazelnut Spread, Dried Dates, Yellow Gooseberries.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
CRYO Macerated Fermentation	June 2020	1200 m	Yellow Icatu	89

There is a brand new method in coffee processing - CRYO. Coffee cherries are fermented in sealed barrels for impressive 288 hours in a cold environment (9°C). Low temperature increases sugar content, intending to double the chocolate sweetness in the cup.

Why is this coffee special?

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.

In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.

Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.

In 1991 through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, they founded the BSCA ( Brazil Specialty Coffee Association) that supports all small coffee producers in the region, not only that, it also helps producers improve quality, which improves sustainability. Helping producers to reach out to the importers worldwide, with eco-friendly coffee is another activity that BSCA performs. We are proud to say that we are founders of the BSCA.

Sao Silvestre Farm

The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared for an instant. You can admire the landscape and the extent of the plantations, it is really beautiful.

The soil, the fresh air, the climate –  it produces the coffee that we all like so much. But nothing would be possible if we didn’t work as a team, we are a family of coffee producers, and we have selected our team to make sure that they would put as much effort into it as we do.

So when nature and the team come together we have an incredible place that not only produces socially and environmentally responsible specialty coffees, but that adds members to our family, making the farm a welcoming home to everyone.

Owners: Andrade family

Taste Notes: Chocolate Mousse, Curd Snack With Dried Fruits, Melon Kombucha, Red Apples.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Wild Fermentation	July 2020	1200 m	Red Catuaí	88

Wild fermentation is a natural fermentation, where people are interfering as less as possible, relying on the unique impact of nature. After 84-hour aerobic fermentation, cherries of this micro-lot are dried, letting them absorb aroma and flavor components along with sugars from the mucilage to make the coffee filled with sweetness and delicate fermentation notes.

Why is this coffee special?

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.

In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.

Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.

In 1991 through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, they founded the BSCA ( Brazil Specialty Coffee Association) that supports all small coffee producers in the region, not only that, it also helps producers improve quality, which improves sustainability. Helping producers to reach out to the importers worldwide, with eco-friendly coffee is another activity that BSCA performs. We are proud to say that we are founders of the BSCA.

Sao Silvestre Farm

The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared for an instant. You can admire the landscape and the extent of the plantations, it is really beautiful.

The soil, the fresh air, the climate –  it produces the coffee that we all like so much. But nothing would be possible if we didn’t work as a team, we are a family of coffee producers, and we have selected our team to make sure that they would put as much effort into it as we do.

So when nature and the team come together we have an incredible place that not only produces socially and environmentally responsible specialty coffees, but that adds members to our family, making the farm a welcoming home to everyone.

Owners: Andrade family

Taste Notes: Brazil Nuts, Caramel Toffee, Lychee.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Pulped Natural	July 2020	1200 m	Yellow Icatu	84.25

The natural conditions of the region, the correct management of crops, crop planning, and great post-harvest practices result in excellent taste and quality of this classical Brazilian coffee that is appreciated worldwide.

Why is this coffee special?

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.

In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.

Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.

In 1991 through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, they founded the BSCA ( Brazil Specialty Coffee Association) that supports all small coffee producers in the region, not only that, it also helps producers improve quality, which improves sustainability. Helping producers to reach out to the importers worldwide, with eco-friendly coffee is another activity that BSCA performs. We are proud to say that we are founders of the BSCA.

Sao Silvestre Farm

The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared for an instant. You can admire the landscape and the extent of the plantations, it is really beautiful.

The soil, the fresh air, the climate –  it produces the coffee that we all like so much. But nothing would be possible if we didn’t work as a team, we are a family of coffee producers, and we have selected our team to make sure that they would put as much effort into it as we do.

So when nature and the team come together we have an incredible place that not only produces socially and environmentally responsible specialty coffees, but that adds members to our family, making the farm a welcoming home to everyone.

Guatemala

Region: Antigua

Grown by: Luis Pedro Zelaya

Farm: Bella Vista

Producers: Pablo and Hernán Dorronsoro

Taste Notes: Prunes, Caramel, Chocolate, Dried Apples

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Washed, Sugar Cane Decaf	Oct. 2019 – Jan. 2020	1650–1800 m	Catimor, Caturra	85

The Colombian local decaffeination process and a minor supply chain significantly minimize the carbon footprint.
This natural sugar cane and high mountain spring water decaf process allow for gentle extraction of the caffeine from the bean, maintaining the natural structure and all characteristics of the coffee bean.

Decaffeination process

Green coffee beans are steamed for about 30 min prior to decaffeination to unlock their pores, allowing the caffeine extraction. Coffee is placed in a solution of water and Ethyl Acetate (E.A.) a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. Once the coffee is saturated the tank is drained and a fresh solution is introduced. This continues for approximately 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low-pressure steaming removes the remaining traces of E.A. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, packed, and ready for export.

Producers: Pablo and Hernán Dorronsoro

Taste Notes: Prunes, Caramel, Chocolate, Dried Apples

Roast: Espresso

Processing	Harvest	Altitude	Variety	Scoring
Washed, Sugar Cane Decaf	Oct. 2019 – Jan. 2020	1650–1800 m	Catimor, Caturra	85

The Colombian local decaffeination process and a minor supply chain significantly minimize the carbon footprint.
This natural sugar cane and high mountain spring water decaf process allow for gentle extraction of the caffeine from the bean, maintaining the natural structure and all characteristics of the coffee bean.

These beans are roasted slightly darker so they will be just perfect for espressos.

Decaffeination process

Green coffee beans are steamed for about 30 min prior to decaffeination to unlock their pores, allowing the caffeine extraction. Coffee is placed in a solution of water and Ethyl Acetate (E.A.) a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. Once the coffee is saturated the tank is drained and a fresh solution is introduced. This continues for approximately 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low-pressure steaming removes the remaining traces of E.A. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, packed, and ready for export.

Very, very limited edition coffee beans!

Farm Owner: Felipe Arcila

Taste Notes: Chocolate-rum Truffle, Marzipan, Dried Papaya, Blackberries.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Rum Aged	December 2019	1700-1900 m	Castillo	92.25

After years of trial and error with experimental processing, Felipe Arcila achieved results, exceeding all expectations. Fresh cherries were fermented for 48 hours inside barrels and dried green beans have been aged inside the same barrels after that for an additional 20 days.

Why is this coffee special?

First rum-aged coffee in our range!

The story of this coffee started from the trip to Colombia in 2019 where two passionate coffee people - our Ancis and Carlos (co-owner of Cofinet) met.

Thanks to this friendship, we have an amazing drop-the-mic Colombian coffee in our range.
There was no doubt about it from the first time we slurped this coffee.
Rum - it tastes so much like rum. Unbelievable!
So sweet and full of flavors! It has a superb mouthfeel of rum truffles giving a full, thick, creamy mouthfeel with a long-lasting aftertaste of prunes and figs.
You have to try it!

Rum aged process. Trial and error.

In 2018 Felipe started to experiment using rum barrels in order to produce the best rum-aged coffee in the market. So they started by fermenting inside rum barrels different varietals for different processing methods such as Natural Pink Bourbon, Washed Gesha, and Natural Castillo. The outcome of this process delivered mild rum notes, which they really enjoyed but when shared with their customer, there was much more rum intensity needed.  Afterward, they started to age the coffee inside rum barrels for 1 week, and on this occasion, they noticed much more rum intensity was transferred into the cup but for their customer, this intensity was not yet enough. Although aging the coffee inside rum barrels was intensifying rum flavor in the cup, at the same time the green beans were absorbing moisture content from the environment to the point where the moisture content was not ideal for long shelf life. After months of trial and error, they decided to ferment fresh cherries for 48 hours inside rum barrels and age dried green beans inside these same barrels for 17 days, while making sure no moisture was absorbed by the beans during the aging process, this was achieved by wrapping the barrels with plastic (similar to what we use grain pro bags for). Later the sample was cupped by our QC team and the result exceeded all expectations!!! They managed to achieve enough transfer of rum into the cup while maintaining the coffee profile and its complexity.

Huila, San Adolfo

Farm: Guacobia Farm

Farmer: Andres Guaca

Taste Notes: Blue Plums, Rosehip, Chocolate-Covered Blueberries, Red Apples, Butter Cookies.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Washed, Double Anaerobic	July 2020	1550 m	Pink Bourbon	88.5

The San Adolfo area is known as the birthplace of Pink Bourbon – a variety that is particularly appreciated for its finesse and aromatic complexity. With this double anaerobic fermentation, the whole coffee cherries were fermented anaerobically in sealed plastic bags for 48h. Then de-pulped and washed twice and fermented again anaerobically for an additional 24h.

Traceability

Andres Guaca, 3rd generation coffee farmer, owner of Guacobia farm together with his wife and two sons. Five years ago, Andres made a change towards specialty coffees, he began to improve post-harvest practices, with controlled, experimental fermentations. On his 5-hectare farm and on his brother's farm, he began to plant differentiated lots of more exotic varieties such as Pink Bourbon, Pacamara, Geisha ...
His eldest son is already in love with coffee production, and his dream is to be an agronomist and to continue with the development of the farm.

Coffee Paradise

In the heart of the Colombian eastern cordillera, San Adolfo an old red zone dominated by the M19 and FARC in the past, from the last 6 years it is safe to come to this area today known as the Specialty Coffee Paradise in Colombia due to the different microclimate and terroir. Also known for the birthplace of Pink Bourbon.


Variety 

Pink Bourbon is a hybrid of Yellow and Red Bourbon varieties.

This variety is particularly appreciated for their finesse and aromatic complexity but are fragile and not very productive and therefore rare.

There’s more than color and altitude on its side. Chemical breakdowns have found that Pink Bourbon has higher glucose content than many other varieties. This additional glucose—a type of sugar—means not only a sweeter cup but also a silkier body and more luscious mouthfeel. Some farmers also report that Pink Bourbon has more disease resistance than its Red and Yellow parents.